How to cook Mexican longaniza? Well, making real original Mexican sausage yourself is easy and lasts a long time. You can prepare the finished sausage within 10 minutes and always have a delicious original Mexican breakfast or brunch.
How To Cook Mexican Longaniza? (uncooked sausage)
Ingredients
- 1 kg mixed minced meat
- 250 mg pork lard
- 2 meters of pork casing for sausage
Ingredients for the marinade
- 70 g guajillo chili (modifications up to min. 30 g possible)
- 1 piece of ancho chili
- 2 pieces de árbol chili (only if you want a little bit of heat)
- 1/4 white onion
- 4 cloves of garlic
- 8 pieces of cloves
- 1 3/4 tablespoons oregano
- 1 tablespoon cumin level (whole)
- 160 ml white vinegar or apple cider vinegar
- 16 pieces of allspice
- 1 1/4 tablespoons salt
- 300ml water (used to soak the chilies)
- 1/2 tablespoon paprika powder
- Once the tip of a teaspoon of cinnamon powder
- 1 tablespoon chicken broth
Preparation of the marinade
The preparation of making the marinade for Mexican longaniza is mentioned below step-by-step:
Removing the Seeds from Chilies:
Carefully remove the seeds from the chilies by removing the stalks and making a cut on the side of the chili with a knife, preferably using disposable gloves or washing your hands thoroughly after cutting, cream it afterward and try to avoid touching sensitive parts of yourself or others (e.g. face).
Boiling the Chilies:
Put the chilies in 1 liter of boiling water and let them cook for 10 minutes, then reserve 300 ml of the water from the chilies and the chilies.
Sautéing the Spices:
In a pan, sauté the cumin, cloves, and allspice, stirring constantly, until this mixture gives off an intense odor (slightly pungent note on the nose), the cumin will start to jump in the pan.
Pureeing the Marinade Ingredients:
In a blender, puree all the ingredients from the marinade (the chilies, garlic, onion, oregano, allspice, cumin, cloves, salt, 160ml white vinegar, and 300ml chili water).
Mixing the Meat and Marinade:
Mix the kilogram of minced meat, 250 g of lard, and the marinade in a bowl (approx. 5 minutes) until the marinade has been absorbed by the meat and there is no visible “liquid” in the bowl. Then cover the bowl with aluminum foil or plastic wrap and let it sit for at least 2 hours, the longer the meat absorbs the marinade, we let it sit overnight.
Separating the Meat from the Liquid:
When the desired time has passed, with the help of a sieve, separate the meat from the remaining liquid, and leave the meat on the sieve for about 1 hour, stirring occasionally and pouring off the remaining water through a sieve.
Preparing the Pig Intestines:
Rinse the pig intestines properly, including the inside, then soak in lukewarm water for 10 minutes and cut the intestines into pieces of around 30 cm, or shorter if desired.
Filling the Pork Casing:
The next step is to fill the pork casing with the marinated minced meat, a meat grinder with a sausage function is best. Alternatively, you can use a funnel and, if necessary, a 15 cm long suitable hose. Tie the funnel and tubing together, take one side of the pig intestine, and wrap the whole piece around the tubing. Place the marinated meat in the hopper, slowly pushing it forward until the entire hopper and tube are filled. Knot the end of the pork casing, push the meat into the pork casing and gradually fill the funnel into the sausage without air. When the piece of pork casing is full, tie the end up in a knot, trying not to work an air bubble into the sausage.
Drying the Sausages:
You can let the sausages dry in a clean, ventilated room and keep them for months, so far it has lasted for us for 4 months, it’s so tasty and practical that the sausages are usually gone quickly. The garlic and vinegar make the sausage durable. It is important to hang the sausages in such a way that excess liquid can drip out. The best way to do this is to hang the sausages on an oven rack and place this over a clean laundry basket. The sausages should be in a warm place so that they can dry out well, but not in direct sunlight.
Storing the Marinated Meat:
If you’re having trouble filling out the intestines or just taking too much time, you can store the marinated meat in the freezer.
Cooking the sausages
To be able to eat the longaniza, cut off the desired amount, for example, 20 cm of longaniza, and let it boil with about 100 ml of water in the covered pan, stirring occasionally.
When the water is gone, fry it with a dash of oil and that’s it, then you can eat it straight on the tortilla with a tasty sauce and beans, or customize the recipe to your liking. It is also very tasty mixed with scrambled eggs. About 2 scrambled eggs per sausage (10 cm sausage).
Following the above steps, you’ll be able to do how to cook Mexican longaniza?
Important instructions
Check the sausages carefully when hanging. So that each sausage hangs neatly with a knot down and can drain. Sagging in the center can cause liquid to build up and spoil the whole sausage. Discard sausages showing signs of spoilage completely.